Gluten-Free Dairy-Free Banana Bread Muffins (Edit recipe)

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There’s nothing quite like the comforting aroma of freshly baked gluten free banana bread muffins wafting through your home, but these aren’t your ordinary banana muffins. What sets this recipe apart is the addition of ripe mashed bananas paired with a hint of warm cinnamon, creating the perfect balance of sweetness and spice in every bite. Best of all, these muffins are completely gluten-free and dairy-free, so everyone can enjoy a safe and delicious treat. Whether you’re making them for a quick breakfast, a lunchbox favorite, or an afternoon snack, these banana bread muffins are a must-try. Keep reading for all the tips, tricks, and step-by-step guidance to whip up your new favorite muffins in no time!

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Original Recipe

PREP TIME

15 minutes

COOK TIME

30 minutes

INGREDIENTS

14

Serves: 12

Ingredients

2 cups Gluten-Free All-Purpose Flour - King Arthur
2 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Sea Salt
0.5 cup Brown Sugar
0.5 cup Cane Sugar
1 Egg
1.5 tsp Pure Vanilla Extract
1.5 tsp Cinnamon, Ground
0.25 tsp Nutmeg, Ground
0.5 cup Coconut Milk
1 cup Banana, Ripe
0.333 cup Olive Oil
1 cup Walnuts, Chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350 degrees F.
In a medium bowl add the flour, baking powder, baking soda and salt. Sift well, set aside.
In a large bowl add the sugar, egg, vanilla and lightly mix together.
Add the cinnamon, nutmeg, coconut milk, oil and banana, fold together.
Add the flour mixture, gently blend, Fold in the walnuts.
Prepare the cupcake pan by adding the liners. Using an ice cream scoop, scoop the batter into the cupcake liners.
Bake for 25-30 minutes, or until a toothpick is interested in the middle and comes out clean. I live in high elevation and this took 22 minutes to bake.

Notes

You can freeze these muffins for up to 6 weeks. Allow them to come to room temp and wrap them with plastic wrap and then place them in a freezer bag. Thaw and reheat if desired. You can use regular milk or any other dairy free milk alternative of your choice. Any neutral oil can be used in the place of olive oil. Don’t like walnut? Choose any mix-ins you would like. My kids love chocolate chips! I have not tried an egg free alternative of this recipe, but I have had great success with Bob’s red Mill Egg Replacer in other muffin recipes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	305
Fat:	15 g
Carbohydrates:	41 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	205 mg
Fiber:	1 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.